Spicy Smoked Meatballs

• Meatballs
• 1 pound ground beef
• 2/3 cup panko bread crumbs
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp brown sugar
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp each allspice
• 1/4 tsp cayenne pepper
• 1/2 cup heavy whipping cream or half-n-half
• 1 egg, beaten
• 1 Tbsp prepared sambel oelek (Thai chili paste)
• Sauce:
• 1/2 cup Lingonberry preserves (Cranberry sauce may be substituted)
• 1/2 cup sambel oelek (Thai chili paste)
• 2 Tbsp brown sugar
• 1/2 tsp each ground ginger
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 4 Tbsp cold butter

In large mixing bowl whisk together panko, spices, and sugar so that all ingredients are evenly distributed. Add cream, egg, and sambel. Crumble beef over the mixture and gently combine. Form small 1-Tbsp sized balls. Set up the Nordic Ware Stovetop Kettle Smoker according to the manufacturer’s instructions, using 1 Tbsp of apple wood chips to generate smoke. Arrange meatballs on the smoker rack (if meat is too crowded, work in two batches). Smoke over medium heat, turning meatballs after 10 minutes, until thoroughly cooked: about 15 to 20 minutes total cook time. While meatballs cook, prepare hot sauce.

In small saucepan, combine Lingonberry preserves, sambel, sugar, and spices. Bring to a simmer and cook 5 minutes, stirring frequently. Remove from heat and stir in butter until melted.Transfer the smoked meatballs from the smoker to a serving platter and serve with the sauce and quick-pickled cucumbers. Makes 36 1 1/2″ meatballs.